Description
These Korean BBQ meatballs are paired with roasted sweet potatoes and Brussels sprouts for a flavorful sheet pan dinner. The meatballs are made with ground beef, gochujang, ginger, and garlic, coated in a sticky sweet and spicy Korean BBQ sauce. The vegetables caramelize beautifully, creating a perfect balance of flavors and textures for a family-friendly meal.
Ingredients
- 1 lb ground beef
- 1/4 cup panko bread crumbs
- 1/4 cup milk
- 3 scallions, thinly sliced, white and green parts separated
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon Gochujang or sriracha sauce
- 2 medium sweet potatoes (about 500g), peeled and cut into 2.5cm cubes
- 340g brussels sprouts, trimmed and halved
- 2 tablespoons sesame oil, divided
- 120ml low sodium soy sauce or coconut aminos
- 80ml maple syrup or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon Gochujang or sriracha sauce
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Sesame seeds for garnish
- Green parts of scallions, sliced for garnish
Instructions
- Preheat oven to 220°C and position rack in the upper third. Lightly grease a large baking sheet or line with parchment paper.
- Arrange sweet potatoes and Brussels sprouts on half of the baking sheet. Drizzle with 1 tablespoon sesame oil, season with salt, and toss to coat. Position Brussels sprouts cut-side down. Roast for 15 minutes.
- While vegetables roast, combine breadcrumbs and milk in a large bowl. Let soak for 5 minutes.
- Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang to the breadcrumb mixture. Mix thoroughly. Form into approximately 22 meatballs using a medium cookie scoop.
- Remove baking sheet from oven. Place meatballs in a single layer on the empty half. Drizzle with remaining sesame oil. Return to oven and bake for 14-16 minutes, until meatballs reach 74°C internally and vegetables are tender and crisp.
- While everything bakes, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
- Whisk cornstarch slurry into the boiling sauce. Continue stirring for 1-2 minutes until thickened. Remove from heat and reserve 80ml in a separate bowl for serving.
- Transfer baked meatballs to the saucepan with remaining BBQ sauce and coat thoroughly. Return glazed meatballs to the baking sheet. Switch oven to broil and broil everything for 2-3 minutes until sauce bubbles and vegetables develop a light char.
- Transfer to serving plates, drizzle with reserved BBQ sauce, and garnish with sliced scallion greens and sesame seeds.
Notes
- Adjust Gochujang quantity to your preferred spice level.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- To freeze, cool meatballs completely, freeze on a parchment-lined baking sheet until solid, then transfer to freezer bags for up to 3 months.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Family Dinner Ideas
- Method: Sheet Pan
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 1200mg
- Fat: 18.5g
- Saturated Fat: 6g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 80mg
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